Bamboo Leaf Purple and White Potato Salad

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  • Level: Easy
  • Total: 9 hr 45 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
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1 1/2 pounds purple potatoes, cut into mini-potato size

1 1/2 pounds mini white potatoes

12 bamboo leaves, soaked overnight in water

1 tablespoon vegetable oil

2 cups fresh basil leaves, picked and torn

5 tablespoons almond oil

1 1/2 teaspoons kosher salt

1 teaspoon black peppercorns, cracked

2 teaspoons white truffle oil

Turmeric Goat Yogurt Sauce, for serving, recipe follows

Finely grated zest of 2 lemons, for garnish

Green onions, finely sliced, for garnish 

Turmeric Goat Yogurt Sauce:

5 tablespoons goat milk yogurt

1/4 teaspoon ground turmeric

Pinch kosher salt

Pinch cracked black peppercorns

1 clove garlic, pureed


Special equipment:
Kamado-style grill
  1. Preheat the grill to 400 degrees F using hickory lump charcoal.
  2. Stack 2 even layers of aluminum foil, and then stack 2 more even layers on top crosswise. Stack 6 of the bamboo leaves on top, alternating each crosswise and lengthwise. 
  3. Place the potatoes into the middle of the bamboo leaves and drizzle with the vegetable oil. Place the remaining bamboo leaves on top of the potatoes in the same alternating layers and tightly close up the whole package so the potatoes stay firmly in place. Wrap in more foil until completely sealed. 
  4. Roast the potatoes on the lowest rack of the grill, covered with the lid, until tender and hot, 1 hour 30 minutes. 
  5. Combine the basil, almond oil, salt and peppercorns in a clean bowl. Toss in the potatoes until fully coated and the basil begins to wilt. Drizzle in the truffle oil and toss again. 
  6. Serve the potatoes hot with Turmeric Goat Yogurt Sauce and garnished with the lemon zest and green onions.

Turmeric Goat Yogurt Sauce:

  1. Combine the yogurt, turmeric, salt, pepper and garlic in a bowl and mix well. Transfer to a squeeze bottle and refrigerate 1 hour to mellow the raw garlic flavor.
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